Imagine a snack that combines the rich, indulgent flavors of brownies with the satisfying crunch of Chex cereal. That’s exactly what you get with Brownie Batter Puppy Chow. This delightful treat is a perfect blend of chocolate and peanut butter, coated over crispy cereal, creating a snack that’s not only delicious but also visually appealing.
Whether you’re hosting a party, looking for a fun snack for movie night, or just craving something sweet, this Brownie Batter Puppy Chow is sure to satisfy. It’s easy to make and even easier to love. The combination of smooth chocolate and creamy peanut butter with the crunch of cereal makes every bite a delightful experience. Plus, it’s a great way to involve kids in the kitchen, letting them shake up their own batch of this tasty treat.
Table of contents
Brownie Batter Puppy Chow Recipe
- 2 cups brownie mix
- 1¼ cup dark chocolate chips
- ⅓ cup creamy peanut butter
- 3 tablespoons salted butter
- 1 teaspoon vanilla
- 7 cups Rice Chex cereal
- Begin by placing 2 cups of brownie mix into a microwave-safe bowl. Heat it in 30-second intervals, stirring thoroughly after each session, for about 3-5 minutes. Continue this process until the mix reaches 165 degrees Fahrenheit, as checked by a digital thermometer. Once done, set the brownie mix aside.
- In another large microwave-safe bowl, combine 1¼ cup of dark chocolate chips, ⅓ cup of creamy peanut butter, and 3 tablespoons of salted butter. Heat this mixture for 60 seconds in the microwave.
- After heating, stir the mixture well. If necessary, continue to heat in 15-second increments until the mixture is smooth and fully melted.
- Next, stir in 1 teaspoon of vanilla into the melted chocolate mixture.
- Carefully fold in 7 cups of Rice Chex cereal into the chocolate mixture. Be gentle to avoid crushing the cereal, ensuring each piece is evenly coated with the chocolate.
- Take a third of the heat-treated brownie mix and place it into a large, sealable plastic bag. Then, add half of the chocolate-coated Chex mixture into the bag.
- Repeat the previous step by adding the remaining brownie mix over the Chex mixture in the bag.
- Seal the bag and shake it well, making sure the Chex mix is completely coated with the brownie mix.
- Spread the now-coated Chex mixture onto a large sheet of aluminum foil or parchment paper. Allow the puppy chow to cool completely before serving. Enjoy your delicious treat!
Prep Time: 10 mins Total Time: 10 mins
Brownie Batter Puppy Chow FAQS
How long can you refrigerate brownie batter?
Brownie batter can be safely refrigerated for up to 48 hours. This is particularly useful if you want to prepare the batter in advance. When storing the batter, it’s crucial to cover it tightly with plastic wrap or a lid. This prevents the batter from drying out and also stops it from absorbing any odors or flavors from other foods in the refrigerator. Before baking, let the batter sit at room temperature for about 30 minutes to ensure even baking.
Can you chill brownie batter?
Yes, chilling brownie batter is not only possible but can be beneficial. When you chill the batter, the fats (like butter or oil) solidify. This process helps in creating a denser, fudgier brownie once baked. Chilling can also intensify the flavors, as it gives time for the ingredients to meld together. If you’re aiming for a richer, more decadent texture and taste, chilling your brownie batter overnight can be a great technique.
Can brownie batter be frozen?
Brownie batter can indeed be frozen, and it’s a great way to save time for future baking. To freeze, place the batter in an airtight container or a heavy-duty freezer bag. It can last in the freezer for about a month. When you’re ready to bake, thaw the batter in the refrigerator overnight. It’s important to then let the batter come to room temperature before baking to ensure it cooks evenly. This method is perfect for those who want to have a quick dessert option on hand without compromising on the freshness and quality of homemade brownies.
What happens if you overmix brownie batter?
Overmixing brownie batter can lead to less-than-ideal results. The main issue is the development of gluten from the flour. When overmixed, the gluten in the flour becomes more developed, which can result in a tougher, more cake-like texture, rather than the dense and chewy texture that is typically desired in brownies. Additionally, overmixing can incorporate too much air into the batter. This air expands during baking, which can cause the brownies to rise too much and then fall flat, leading to a drier texture. To avoid this, mix just until the dry ingredients are incorporated into the wet ingredients.